Peach Chutney
This gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone.
Yields:
2
2
Cook Time:
1
hour
0
mins
Total Time:
2
hours
0
mins
Ingredients
4 lb.
firm, ripe peaches
firm, ripe peaches
1 c.
light brown sugar
light brown sugar
1 c.
apple cider vinegar
apple cider vinegar
2 tbsp.
minced, fresh, peeled ginger
minced, fresh, peeled ginger
1
small red onion
small red onion
12
cardamom pods
cardamom pods
2
dried hot red chiles, such as cayenne
dried hot red chiles, such as cayenne
salt
Directions
- Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
- In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles, and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
- Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.
Petrina Tinslay